Fesenjoon (pomegranate- walnut chicken stew)
By: Zomppa
Published: Sunday, March 13, 2011 - 7:18pm

Ingredients




1 yellow onion, finely diced
1 tablespoon vegetable oil
1 pound skinless chicken, cut into thin pieces
2 cups walnuts
3/4 cup pomegranate molasses
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
2 tablespoons sugar, optional
1/2 teaspoon cardamom, optional
pomegranate seeds to garnish

Preparation

1 Finely grind walnuts in food processor, then toast in a pan 3 minutes until lightly browned. 2 Heat oil in pot to medium heat then add diced onion and sauté until translucent. 3 Add the chicken pieces to the onions and cook for 5 minutes. 4 Add the toasted walnuts to chicken and onion and cook for 5-10 minutes to allow walnut oils to release and darken. 5 Add pomegranate molasses, water, salt, pepper and cinnamon to pot and let simmer, covered, on low heat for at least 1 hour, stirring frequently. 6 Add sugar if flavor is too tart for your taste. Can let simmer on low for up to 2 hours. 7 Serve with Persian basmati rice with saffron, and garnish with pomegranate seeds. 8 Optional: as a sugar substitute, mash one yam and blend it into the sauce. It will both sweeten and thicken the sauce.

About


Easy recipe for fesenjoon, Persian New Year, and pomegranate http://tinyurl.com/4kh28z7